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Wild Food Hardcover – September 26, 1983

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Product Details

  • Hardcover: 160 pages
  • Publisher: Imprint unknown (September 26, 1983)
  • Language: English
  • ISBN-10: 0856135828
  • ISBN-13: 978-0856135828
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #4,899,470 in Books (See Top 100 in Books)

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5 of 5 people found the following review helpful By Taylor-Perry on January 25, 2010
Format: Paperback
I have shelves full of foraging references, and this is by far the most stunningly beautiful one I own, with some of the best recipes (the recipe for chanterelle sweetbread should NOT be missed!) Roger Philips is an excellent botanist, forager, cook, and photographer; I highly recommend his work to anyone interested in the subject, from beginner to advanced forager.
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2 of 2 people found the following review helpful By Dennis Littrell HALL OF FAMETOP 500 REVIEWERVINE VOICE on April 30, 2013
Format: Paperback
Not only are the photographs of the wild foods and dishes made from those foods simply gorgeous, they are also artfully and artistically staged. Yes, staged. For example the photo of wild bergamot, spicebush and sweet fern herbal teas (in clear glass and china tea cups) is set among greenery and flowers of bergamot and leaves of sweet fern and a cut lemon resting on old lace. Seaweed dishes are shone with the ocean and rocks in the background; Wild apples rest on the green grass overflowing from a wooden bucket with roast pork and a clear glass jar of the jelly behind; fish lie upon a bed of fennel on a rack over a fire upon a rock near water...

Phillips arranged the presentations and the recipes beginning in the spring of the year featuring young leaves and shoots to be picked and eaten in the merry month of May. Then come the summer flowers and herbs, teas, seaweeds, and then desert plants and then mushrooms. In the fall near the end of the book there are berries and fruits, nuts and seeds and finally roots. The mushroom dishes are really spectacular: morels in cream, morels in a wild rice casserole, chanterelle bread and chanterelles in an omelet. Phillips photographed the mushrooms as picked and also the mushrooms as they appear in the recipes again with natural backgrounds.

Phillips gives the parts of the US in which the wild foods can be found (although he fails to note that blackberries can be found in California), and how to gather the foods and process them. He gives warnings about five "dangerous edible plants," pokeweed, sassafras, cowslip, lamb's-quarters and pigweed, and how to avoid the danger.

The strength of this book is clearly in the photos and the recipes. The weakness?
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